- - For the Veggie Mix
- - 1 cup boiled & mashed potatoes
- - ½ cup grated carrots
- - ½ cup boiled sweet corn (lightly crushed)
- - ¼ cup finely chopped beans
- - ¼ cup green peas (boiled & mashed)
- - 2 tbsp coriander leaves
- - 1 tsp ginger paste
- - 1 green chilli, finely chopped (optional)
- - ½ tsp black pepper
- - 1 tsp chilli flakes
- - ½ tsp garam masala
- - ½ tsp chaat masala
- - ½ tsp salt (adjust as needed)
- - 2 tbsp cornflour
- - 2 tbsp breadcrumbs
- - For Coating
- - 3 tbsp cornflour
- - 3 tbsp water (for slurry)
- - Breadcrumbs (as needed)
- - In a mixing bowl, add mashed potatoes, grated carrots, chopped beans, crushed sweet corn, and mashed green peas.
- - Add ginger paste, green chilli, pepper, chilli flakes, garam masala, chaat masala, salt, and coriander leaves.
- - Mix well.
- - Add 2 tbsp cornflour and 2 tbsp breadcrumbs.
- - Combine everything into a smooth, non-sticky dough.
- - Take small portions of the veggie dough.
- - Shape into rectangle nuggets or fun shapes like stars, circles, or hearts (kids love these!).
- - Refrigerate the shaped nuggets for 10-12 minutes.
- - This helps them firm up and prevents breaking while frying.
- - Prepare a slurry by mixing 3 tbsp of cornflour with 3 tbsp of water.
- - Dip each nugget into the slurry.
- - Roll immediately in breadcrumbs for a crunchy coating.
- - For extra crispiness, dip once more and recoat with breadcrumbs (double-coating method).
- - Heat Purti Sunlife Oil in a kadhai or pan on medium flame.
- - Gently slide the coated nuggets into hot oil.
- - Fry until they turn golden brown and crispy.
- - Remove and place on tissue paper to drain excess oil.
- - Serving Suggestions
- - Add them to kids’ lunchboxes
- - Serve as a party starter
- - Pair with evening tea or coffee
- - Use them as stuffing for wraps or burgers
